White Miso-Glazed Cod with Purple Rice and Braised Baby Bok Choy

White Miso-Glazed Cod with Purple Rice and Braised Baby Bok Choy
10 min
30 min
6 servings

A hearty and elegant offering of delicious cod fillets paired with nutty purple Thai rice and tender, quick-braised baby bok choy.

Courtesy of Bonnie Mo.



Pan-Roasted White Miso-Glazed Cod

Tbsp mirin
Tbsp sake
cup white miso paste
cup sugar
6 6
to 7-oz skinless cod fillets, about 1 ½ inches thick

Braised Baby Bok Choy and Purple Rice

purple rice (as much as desired)
chicken or vegetable broth (optional)
knob ginger (optional)
Tbsp vegetable oil
pieces baby bok choy, trimmed and halved lengthwise
cup homemade or low-sodium chicken stock
Tbsp soy sauce


Step 1

In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved, add the sugar and cook over moderate heat, whisking, just until dissolved. Add toasted sesame oil.

Step 2

Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate for at least 30 minutes or overnight, if you have time.

Step 3

In a medium non-stick pan, heat vegetable oil. Scrape off majority of marinade from the fish, but don’t rinse. Cook, without disturbing for about 3-4 minutes. Gently flip and cook other side for another 3-4 minutes.

Step 4

Cook rice according to package directions. Feel free to substitute chicken or vegetable broth instead of water and add a knob of ginger to add more flavour.

Step 5

Cook dice according to package directions.

Step 6

Heat oil in a large skillet over medium-high heat until hot, but not smoking. Add bok choy and cook, turning once, until just beginning to turn golden, about 2 minutes. Add stock and soy sauce. Cover, reduce heat to medium and simmer until bok choy is tender, about 5 minutes. Transfer bok choy to a serving platter, reserving cooking liquid in skillet.

Step 7

Cook liquid over medium-high heat until it is reduced by half, 1 to 2 minutes.

Step 8

Arrange rice, miso cod and braised bok choy on a plate, and drizzle leftover braising liquid over rice, if desired.

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